These streusel topped rhubarb muffins are the perfect way to start the day. Slightly sweet and tart and topped with a simple brown sugar streusel. You’ll love these muffins!
If you’re looking for a simple way to use up rhubarb I have you covered!
These simple and delicious streusel topped rhubarb muffins are easy to throw together and the PERFECT use for all that spring and summer rhubarb.
Growing up we always had a rhubarb patch. My dad and I would head outside, cut off a stalk, peel down the outer fibrous layer, sprinkle it with salt, and devour!
It’s definitely on the tart side but I can’t help but love it!
Traditionally rhubarb is paired with sweeter fruit like strawberries BUT for this muffin I wanted to just showcase the rhubarb. It’s so delicious and deserves a muffin of its own!
Table of Contents
What is rhubarb?
Rhubarb is a long pink stalk that grows from the ground with big leafy leaves.
It has a sour taste with the texture similar to celery.
The leaves ARE NOT edible and are poisonous so you’ll often times see rhubarb sold with the leaves already cut off.
Where can I find rhubarb?
I grew up with a small rhubarb patch in my yard but that is just not possible for everyone.
You can typically find fresh rhubarb in the springtime in most grocery stores, farmer’s markets, or farm stands. It will typically have long pink to red stalks with the leaves already removed.
I have also found frozen rhubarb in the frozen fruit department of the grocery store. The most common brand I have seen is Dole.
Can I use frozen rhubarb?
Yes, but just like the strawberries you’ll want to let them thaw and drain before folding into the batter.
What type of yogurt is best for this recipe?
Plain Greek yogurt is what I used for this recipe. If you don’t have plain on hand you could easily substitute in vanilla flavored Greek yogurt.
If you don’t have any Greek yogurt on hand you can also use plain sour cream.
How to store these streusel topped rhubarb muffins?
If you have more self control than I do you’ll have some leftover muffins.
They can be stored in an airtight container (I use a simple Tupperware) for up to 3 days.
If you live somewhere extremely warm you can pop them in the refrigerator so they don’t moldy.
Love these streusel topped rhubarb muffins?
Why not try a few of my other tasty rhubarb recipes!
- Strawberry Rhubarb Margarita
- Blueberry Rhubarb Crisp
- Strawberry Rhubarb Coffee Cake
- Strawberry Rhubarb Pound Cake
- Homemade Strawberry Rhubarb Pie
- Strawberry Rhubarb Crisp
Streusel Topped Rhubarb Muffins
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup plain greek yogurt
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup rhubarb chopped
For the streusel topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter cubed
Instructions
For the muffins:
- Preheat your oven to 350 degrees F and spray a 12 count muffin tin with non-stick spray or line with paper liners.
- In a large bowl whisk together flour, baking powder, and baking soda, set aside.
- In a small mixing bowl whisk together granulated sugar, egg, egg, Greek yogurt, vegetable oil, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry and mix until just combined.
- Fold the rhubarb into the batter.
- Fill each muffin tin 2/3 of the way full of batter and top each muffin with 1 tablespoon streusel.
- Bake for about 15-20 minutes or until a toothpick comes out clean when checked in the middle.
- Let cool and enjoy within 3 days.
For the streusel:
- Add the brown sugar, flour and butter to the bowl of a food processor.
- Pulse the mixture until the butter is combined and the texture of wet sand.
- Remove the streusel from the food processor and top muffins.
Nutrition
